We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in five years. Here’s what they predicted.

At Zingerman’s Roadhouse in Ann Arbor, Michigan, chef Alex Young is known for his North Carolina–style whole hog barbecue. But pigs aren’t the only livestock he pays close attention to. Young believes that the next big trend in meat will be centered on breed-specific, single-origin beef. “The country is starting to realize that Certified Black Angus is not all that great,” he says. “I have Texas Shorthorns because I think that they make the best rib eye on the planet, but I like the Charolais, a French breed, for my braised dishes and my burgers.”